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Popover Filling
From The Swedish, French, American cook book, 1918
Serves 1
A delicious dessert for luncheon, dinner, or supper.
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
435Calories
43 gProtein
49 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein43 g
Carbohydrates49 g
Fiber0 g
Sugars39 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium98 mg
Potassium443 mg
Calcium42 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus57 mg
Zinc0.1 mg
Copper1.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C176 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate15 mcg
Choline19 mg
Caffeine0 mg
Alcohol9.3 g
Water375 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 497. The excerpt below is the record exactly as published.
two cups apple sauce, six tablespoons dissolved Cox’s gelatine, flavor with two tablespoons brandy, sweeten with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.